Roasted Red Pepper with Chicken, Peas, Yellow Squash & Basil over Fettuccine

Roasted Red Pepper with Chicken, Peas, Yellow Squash & Basil over Fettuccine

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This healthy pasta recipe is bursting with flavorful red peppers, peas and yellow squash. Combine these veggies with chicken and fettuccini pasta and you'll have a delicious and nutritious meal for the whole family! This pasta recipe was shared with us by our friends at pastafits.org.

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Chicago, Illinois

Serving Size / Yield

4 servings

Ingredients

  • 10 oz. boneless, skinless chicken breast (or 8 oz. cooked)
  • 1 Tbsp. vegetable oil, divided
  • 7 oz. roughly chopped roasted red pepper*
  • 2 tsp. finely chopped garlic
  • 3/4 C. grated Parmigiano-Reggiano
  • 2 tsp. sriracha sauce
  • 2 Tbs. extra virgin olive oil
  • 8 oz. fettuccine (can sub for whole-wheat)
  • 1 Tbsp. red wine vinegar
  • 1 C. sliced onion
  • 2 C. yellow squash, sliced 1/4 inch pieces
  • 2/3 C. peas
  • 1/2 C. roughly chopped basil
  • 1 Tbs. additional basil, for garnish plus additional for garnish

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Directions


Preheat oven to 400ºF. Place chicken on a baking tray and sprinkle with salt and pepper and brush with 1 tsp. of vegetable oil.  Bake until cooked through, about 15 minutes depending on thickness.  Allow to cool, then chop into bite-sized pieces. Reserve.



To make the pesto, place the red pepper, garlic, Parmigiano and sriracha in the bowl of a food processor.  With the blade running, drizzle in the olive oil until a fairly smooth sauce forms.  Taste and adjust seasoning if desired.  Reserve. 


Bring a large pot of salted water to the boil.  Cook the fettuccine according to package directions.  Drain and reserve.


 Heat a large sauté pan over medium heat.  Add the remaining 2 tsp. of vegetable oil and sauté the onion and yellow squash until lightly browned, about 5 minutes.  Add the peas, reserved chicken and roasted red pepper sauce.  Stir together then toss with the fettuccine and basil.  Divide between 4 bowls and sprinkle with additional basil.


~Serves 4~


Find this recipe and more like it at pastafits.org!


Per serving: 513 calories, 17 g total fat, 4 g saturated fat, 61 g carbohydrate, 31 g protein, 7 g dietary fiber, 590mg sodium.              


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